Cubeb Pepper (Kabab Chini)
しっぽの生えた黒胡椒！？口の中がスースーする幻のスパイス
Description
Looks exactly like black pepper, but features a small 'tail (stem trace)'. In addition to black pepper heat, possesses intense freshness like eucalyptus/menthol.
Classification: For Bizarre Food Lovers/Maniacs,Whole Spice,Menthol Aroma
Shops selling Cubeb Pepper (Kabab Chini)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cubeb pepper (Kabab Chini) dried fruit
Instructions
- When making Hyderabad Biryani or lavish Mughal meat dishes (Kebabs etc.), toss a few grains into oil instead of black pepper at the tempering stage.
- Or crush in mortar, adding as secret blend for 'Shahi Garam Masala (Royal mixed spice)'.
- Eating it dominates the whole dish with freshness escaping through the nose, slashing heavy meat fat.
Learn more Substitutes, pairings, tips
Key spices
Cubeb Pepper
Substitutes at Japanese supermarkets
Combo of black pepper and allspice (menthol feel inferior but as complexity sub)
Pairing
Hyderabad Biryani, Mughlai Kebabs (meat dishes)
Trivia
[Hardcore] Called 'Kabab Chini'. Etymology supposedly from transmission from China (Chini) for flavoring kebabs. An ancient spice completely obsolete in the West, but premium Indian restaurants and Hyderabad chefs still use it secretly to sneak 'noble freshness' into Biryani unseen in other shops.
Eating tips & etiquette
[Unique Usage] When worrying 'something is missing' making spice curry, grinding just a bit of this Kabab Chini casts magic on the curry with a mysterious freshness like eating Frisk!
Allergen
None